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Chocolate Sheet Cake with Coffee Balsamic Vinegar Recipe

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Balsamic Chocolate Cake

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Ingredients:
 
-3/4 cup Coffee Balsamic Vinegar  
- Cooking spray 
-2 teaspoons all-purpose flour 
-2 cups all-purpose flour (about 9 ounces) 
-2 cups granulated sugar 
-1 teaspoon baking soda 
-1/4 teaspoon salt 
-1/2 cup butter
-1/2 cup unsweetened cocoa, divided
-1/2 cup low-fat buttermilk
-1 tablespoon vanilla extract, divided 
-2 large eggs 
-6 tablespoons butter 
-1/3 cup fat-free milk
-3 cups powdered sugar 
-1/4 cup chopped pecans, toasted 
 
Preparation:
Preheat oven to 375°.
 Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
 Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next sugar, soda, in a large bowl, stirring well with a whisk. Combine 3/4 cup  Coffee Balsamic Vinegar, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
 Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.